Quiche with sprats and cherry tomatoes
6 servings
80 minutes
Quiche with sprats and cherry tomatoes is an exquisite and original version of the traditional French pie. This recipe combines tender dough, creamy filling, and the rich flavor of sprats that adds a special piquancy to the dish. Cherry tomatoes add freshness and a slight acidity, while potatoes make the filling heartier. Quiche is perfect for a warm family dinner or a festive table. It can be served hot or chilled, ideally accompanied by a glass of white wine and a fresh green salad. This dish impresses with its harmony of flavors and textures, creating gastronomic delight in every bite.
1
Combine sifted flour, salt, and diced cold butter in a food processor. Beat until crumbly (can chop on the table with a knife). Add the egg and beat again. If necessary, add 1 tablespoon of ice water to gather the crumbs into a ball. Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
- Wheat flour: 200 g
- Butter: 150 g
- Chicken egg: 2 pieces
- Salt: to taste
2
Roll out the chilled dough into a thin layer, place it in a greased mold, and trim the excess edges. Poke holes in the dough with a fork. Place the mold with the dough in the refrigerator for 10 minutes.
3
Preheat the oven to 180 degrees. Cover the dough with parchment paper, and place a large handful of dry beans on top to keep the pie crust from losing its shape. Bake for 10 minutes. Remove the beans and parchment. Bake for another 5 minutes until the crust is golden.
4
Boil the potatoes until half-cooked. Peel and cut into cubes. Cut the tomatoes in half and chop the onion.
- Potato: 150 g
- Cherry tomatoes: 200 g
- Spring onion: 1 bunch
5
Whip the cream, eggs, and grated parmesan. Add chopped onion, salt, and black pepper to taste to the mixture.
- Cream: 250 ml
- Chicken egg: 2 pieces
- Parmesan (Parmigiano Reggiano): 50 g
- Spring onion: 1 bunch
- Salt: to taste
6
Place sliced potatoes and tomatoes on the baked pie crust. Pour the cream-egg mixture over it, and top with 'Riga Gold' sprats.
- Potato: 150 g
- Cherry tomatoes: 200 g
- Cream: 250 ml
- Chicken egg: 2 pieces
- Parmesan (Parmigiano Reggiano): 50 g
- Spring onion: 1 bunch
- Sprats in oil: 160 g
7
Bake for 30 minutes until the pie filling thickens and turns golden.
8
Serve hot or cold, with green salad and white wine.
